Wednesday, October 6, 2010

Tuscan White Bean Burgers

My husband had to go out of town for a few days on a work trip, but that's no reason for me to stop cooking delicious and healthy dinners. He prefers burgers made from meat, so I decided to try out another veggie burger recipe while he was away. I'll admit, it's kind of a lengthy time investment, but it is totally worth it for not only the delicious, healthy dinner, but the wonderful, homey aroma that fills the air as the garlic roasts and onions slowly caramelize. Raw onions and garlic won't lend nearly as complex and pleasing flavor to the burgers, so don't cut those first steps short.

I cut my burgers in half and put them in pitas, but they would be equally as good on regular hamburger buns or on top of a nice green salad. These burgers are great hot from the oven and even cold the next day.

Tuscan White Bean Burgers
from Veggie Burgers Every Which Way by Lukas Volger

1 onion, peeled
4 T. plus 1/2 t. olive oil
1 head garlic
1 1/2 cups cooked white beans (cannellini or navy beans)
1 egg
3 fresh sage leaves, minced
1/2 c. sliced pitted Kalamata olives
Squeeze of fresh lemon juice
1/2 c. toasted bread crumbs, or more if needed
Freshly ground black pepper

1. Caramelize the onions: Cut the onion in half through the stem and then slice into 1/8-inch-thick half-rings. Heat 2 tablespoons of the olive oil in a heavy-bottomed saute pan over medium-low heat and add the onion, turning to coat. Cook slowly, stirring occasionally and lowering the heat if the onion begins to burn, until caramelized, about 30 minutes. Cool.

2. Meanwhile, roast the garlic. There are many methods, but I prefer this one: Break the head of garlic into cloves and clean off most of the papery skins. Toss the cloves in 1/2 teaspoon of the oil and spread out on a small baking sheet (a toaster oven work great for this). Roast at 300 degrees F for 25 to 30 minutes, shaking the pan and stirring the cloves around frequently, until the largest clove can be effortlessly pierced with a knife. Cool.

3. Preheat the oven to 375 degrees F.

4. In a food processor, puree 1/2 cup of the beans with half the roasted garlic, half the caramelized onion, the egg, and half the sage.

5. Chop the remaining onion and roasted garlic coarsely and place in a mixing bowl. Add the remaining beans and coarsely mash with a potato masher. Fold in the pureed bean-egg mixture, remaining sage, the olives, and lemon juice. Fold in the bread crumbs, adding more if necessary-just until the mixture begins to pull from the side of the bowl (it will be a wet mixture). Season with salt and pepper. Adjust seasonings. Shape into 4 patties.

6. In an oven-safe skillet or nonstick saute pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until slightly firmed and cooked through.

1 comment:

  1. The recipe looks great but you haven't listed the beans in the ingredient list! How much did you use?